ingredients are for 12-15 poppers
2 Persian or pickling sized cucumbers – 1 cup diced
12 Cherry tomatoes
12 Kalamata olives
12 Feta cheese cubes – a little smaller than the olive
Herbes De Provence (I prefer it to oregano)
Fresh ground pepper
Mini tart pan
15 Wonton Wrappers
Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then. Set aside until needed.
Spray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup.
Bake at 350° until the edges are crispy and brown, about 10-12 minutes. Let cool. NOTE – for a make ahead see the note below.
Cut the filling ingredients into thirds and let sit in the refrigerator until ready to assemble. Can be done at least 3 hours ahead.
About an hour before serving, fill each wonton cup – if needed, to minimize excessive liquid use a slotted spoon.
Drizzle with a little olive oil mixture.
NOTE TO MAKE IT AHEAD:
Prepare to the end of step 3 (up to 2 days ahead), store in an airtight container.
Next day, continue with step 4 up to – up to three hours ahead of serving.